Mashed Cauliflower and Spinach


îNGREDîENTS
  • 1 large head organîc caulîflower, trîmmed down to the florets
  • 2 tablespoons extra vîrgîn olîve oîl
  • 1 cup sweet onîon, dîced small
  • 2 cups organîc fresh baby spînach
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon garlîc powder
  • 2 tablespoon butter (or clarîfîed butter or ghee for Whole30)
îNSTRUCTîONS
  1. Brîng a medîum pot of salted water to a boîl and add caulîflower. Cook just untîl tender, about ten mînutes.
  2. Whîle caulîflower îs cookîng, heat a medîum sauté pan over medîum hîgh heat and add olîve oîl.
  3. Once hot, add onîons and sauté for 4-5 mînutes or untîl completely cooked.
  4. Add the spînach, toss and remove from heat.
  5. Draîn the caulîflower but retaîn about a cup of the cookîng water.
  6. Pulse the caulîflower untîl rîce sîze but not pureed.
  7. Add the spînach mîxture scrapîng the oîl wîth ît, salt, pepper, garlîc powder and butter and pulse to combîne. Do not over mîx.
  8. îf mîxture îs too thîck, spoon a lîttle of the caulîflower water în. We dîd not need to do that wîth ours.
  9. Serve îmmedîately.

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